Diana Kitchen

Rhubarb bars with a shortbread crust and tangy rhubarb custard filling are a fun, easy spring dessert. Browse my blog for all the best rhubarb recipes on the internet.  Rhubarb bars with a shortbread…

Ingredients 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box  2 boxes (3 oz each) Jell-O™ orange-flavored gelatin 1/3 cup boiling water 2 boxes (3.4 oz each) Jell-O™ vanilla-flav…

Ingredients Macaron Shells 3 egg whites 100 grams 3.5 oz 1/2 cup white granulated sugar 100 grams 3.5 oz 1 cup almond flour 96 grams 3.4 oz 3/4 cup powdered sugar 90 grams 3.17 oz A few drops …

Ingredients 1 stick (4 ounces) unsalted butter, melted until browned 2 teaspoons vanilla extract 1 and 1/2 teaspoons lemon zest, finely grated 1 cup all-purpose flour 1 and 1/4 teaspoons baking powde…

Cookie Bars I love cookie bars, they are so easy to make and quick to prep. No rolling into balls or refrigerating dough. Less clean up. What’s not to love? I also only have one rack in my little ove…

Ingredients 3 cups powdered sugar 2/3 cup Dutch processed cocoa powder, (can substitute regular unsweetened baking cocoa too) 1/2 tsp. salt 3 large egg whites, unbeaten 1 teaspoon vanilla extract 1 1…

INGREDIENTS 2 3/4 cups (358g) all-purpose flour 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1 cup unsalted butter, room temperature 1 cup + 2 tbsp (233g) granulated sugar 2 tbsp (28g) brown …

Ingredients 1 (11 ounce) bag Kraft Caramel Bits or squares 3 tablespoons heavy whipping cream 1 tablespoon butter 1 cup peanuts roasted and/or cocktail 12 ounces vanilla almond bark or white melting …